Who would think that soup and the 4th of July have an intersection? But check it out. All it needs is an American flag. So for all those naysayers who said soup season is over, I think not. The only problem is, this soup was so good, I wanted to eat some for breakfast. And why not, after all it's a holiday and calories don't count, right?
Someone elese has his eyes on the berries, too.
Lavender has just started blooming in my garden, but I'm not certain it's culinary variety, and I thought it would be perfect with strawberries, so I used a few dried buds of the lavender I bought at the Portland farmers' market last summer.
You could try making this soup with blueberries, but raspberries and blackberries have too many seeds. You could probably also try making a similar soup using apricots or peaches if that's what is in season where you live.
I'm off to a get together today, so here's the recipe, I hope you enjoy it.
2 1/2 cups sliced strawberries
1 small can (5.46 ounces) coconut milk
1/4 cup water
1 teaspoon culinary lavender
1 to 3 tablespoons sugar (optional)
Pinch of salt
Blend 2 cups strawberries, coconut milk, water, lavender and sugar, if desired. Add a pinch of salt. Serve with a scoop of sorbet and garnish with remaing berries.
Have you ever made a fruit soup? Cooked or cold what else do you add?